Nicky wrote:
> "Sherry" > wrote in message
> . 97.142...
>
>>From the Global Gourmet:
>>
>>1 lb. sweet butter
>>1 lb. filo pastry
>>1-2 lbs. blanched almonds, chopped
>>1 lb. shelled walnuts
>>2/3 cups sugar
>>2 teaspoons ground cinnamon
>>1 teaspoon allspice
>>3 dozen whole cloves
>
>
> Well, that bit doesn't look impossible, especially with Splenda. I wonder
> what it would taste like with a Da Vinci poured over?
>
> Nicky.
>
Speaking of splenda. I could just sprinkle some on the just phyllo dough
butter snack. I do admit though, the pine nuts really add a kick to it,
so maybe with some trial and error, we could actually come up with a
carb friendly version.


Trinity

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